Fish Is A Most Excellent And Appetizing Substitute For Meat. For Recipes, Etc., See Pages 36 To 48 Of This Book.

People have got more or less into the habit of eating fish on Fridays only. Fish are just as appetizing and nourishing on Tuesdays and Thursdays as on Fridays, and if you and your neighbors will buy fish any day in the week you will get cheaper fish and better fish. Hundreds of car-loads of fish are sent from New York to other cities because the people living here do not appreciate the value of fish as a food and do not buy it as often as they should.

Every day is fish day.

Vary your diet as much as you can. You will be more healthy if you do.

Don't use meat so much. Use fish more.

Fish is just as nourishing as lean meat, and if eaten with bread, potatoes, etc., will supply all the needs of the body.

When you buy fish, see that you get the trimmings. You are just as much entitled to them as you are to the trimmings of your meat.

The meat part of almost any fish may be cooked separately. If you ask your fish dealer to remove the meat part of the fish for you, the trimmings will consist of the head, the skeleton and the fins, and these can be used for fish stock, out of which can be made excellent fish soups and fish sauces.

Halibut costs from 25 cents to 30 cents a pound. Market cod, Tile fish, Hake and Pollock cost about 15 cents less a pound and can be cooked in the same way as Halibut. They can be cut up into steaks; they can be boiled; the tail can be split and broiled in the same way that you would broil Mackerel or Bluefish, and they cost about 15 cents less a pound than either Mackerel or Bluefish.

Scrod can be obtained the year around at about 10 cents a pound. (Scrod is a young cod split down the back and the backbone removed, except a small portion near the tail.)

Haddock costs about 10 cents less a pound than Halibut and can be cooked in the same way. Cod, Tile fish and Haddock are in season all the year and, if properly cooked, are extremely appetizing.

When you buy Bluefish, get a large-size fish. If you buy a large one you will have enough left over for another meal. Any fish left over can be used to make fish cakes, or it can be creamed and put in a dish and baked.

Many people go to a fish store and buy the filets of a fish instead of buying the whole fish. A filet of fish is nothing more or less than the meat of the fish stripped from the skeleton. Some fish dealers have these filets all ready on a platter for sale, but if you buy them that way you will pay about 15 cents more a pound for them than if you bought the entire fish and asked your fish dealer to strip the fish off for you and give you the trimmings.

You will find on the next page a list of the fish that can be bought in New York at different seasons of the year: also directions as to how to cook them, how to make various fish stews, fish chowders, fish puddings, etc.